April 30, 2015

Weeknight Special ~ Scrumptious Crab & Corn Fritters

Here's what I call a fun fun meal.

Lovely flavors with crab meat and corn coming together and then some with herbs and spices.

The result is deliciously scrumptious. You don't want to omit the buttermilk and substitute with milk and what not because acidic content is key to the fluffiness of these fritters - the buttermilk acts as a catalyst with the baking soda.

Chemistry rocks, peeps!

I tend to make these and variations of the same, on weeknights when I need a quick dinner fix and all I need is a simple salad to pair.

Once you've got the batter together, you'll need to fry these in batches on the pan. Best served hot, but warm works just as well. Just be sure to begin making these about 30 minutes ahead of dinner time.

Did I mention, sure to please big kids, little kids and kids not so much all the same!

Make Ahead tips: These fritters are best eaten immediately off the hot stove. They do fine in for lunch box meals the next day & though they don't look half as fluffy, taste just fine.

Heat a cast iron skillet on medium-high heat for 2-3 minutes. Add 1/2 the olive oil and heat until hot.

Drop 1 tsp batter in the oil and fry on both sides until golden brown. Do a taste test and adjust the seasonings in the rest of the batter if needed.

Using a 1/4 measuring cup, scoop the batter onto the cast iron skillet and pan fry the fritters in batches.

Cook's tip: Depending on the size of the pan, you may be able to get 3-4 fritters at a time. Do not over crowd the pan.

Cook for approx. 2-3 minutes until the edges begin to set, lift a corner and if golden brown flip over to the other side with a metal spatula or pancake turner. Repeat & cook on the other side.

Cook's tip: Once the fritters are cooked they should be spongy soft in center - not hard but not gooey either.

Add more olive oil in the pan and continue to cook in batches until all the fritters are fried.

Serve immediately with a green salad on the side.

Make Ahead tips: These fritters are best eaten immediately off the hot stove. Though they do allright in the lunch box the next day, the certainly loose their scrumptious texture though they are still tasty.

Recipe for

Crab & Corn Fritters

Serves 4

Shopping list:

8 oz or 1/2 lb fresh crab meat, picked of shells

1 qty 15 oz can, corn kernels

1 small yellow onion

2 cloves garlic, peeled

1/2 cup parsley leaves

2 tsp grated fresh ginger root (do not omit)

1 cup all-purpose flour

1/2 tsp baking soda

2 eggs

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp cayenne pepper

1/2 cup buttermilk

1/4 cup heavy cream

1/2 cup olive oil to fry fritters

Preparation:

Onion: Peel, discard ends and cut into chunks. Set aside.

Parsley: Wash and set aside with the onions.

Crab meat: Pick of shells and place in a sieve to get rid of excess moisture.

Corn: Drain in a sieve, getting rid of liquid and set aside until ready to use.

Eggs: Crack in a bowl, discard shells and beat with a fork.

Method:

In the bowl of a food processor, chop the onions, garlic and parsley.

In a large mixing bowl, add the flour, salt, both peppers, baking soda and stir to combine.

Heat a cast iron skillet on medium-high heat for 2-3 minutes. Add 1/2 the olive oil and heat until hot.

Drop 1 tsp batter in the oil and fry on both sides until golden brown. Do a taste test and adjust the seasonings in the rest of the batter if needed.

Using a 1/4 measuring cup, scoop the batter onto the cast iron skillet and pan fry the fritters in batches.

Cook's tip: Depending on the size of the pan, you may be able to get 3-4 fritters at a time. Do not over crowd the pan.

Cook for approx. 2-3 minutes until the edges begin to set, lift a corner and if golden brown flip over to the other side with a metal spatula or pancake turner. Repeat & cook on the other side.

Cook's tip: Once the fritters are cooked they should be spongy soft in center - not hard but not gooey either.

Add more olive oil in the pan and continue to cook in batches until all the fritters are fried.

Serve immediately with a green salad on the side.

Enjoy!

Make Ahead tips: These fritters are best eaten immediately off the hot stove. Though they do alright in the lunch box the next day, the certainly loose their srumptious texture though they are still tasty.

Comments

Weeknight Special ~ Scrumptious Crab & Corn Fritters

Here's what I call a fun fun meal.

Lovely flavors with crab meat and corn coming together and then some with herbs and spices.

The result is deliciously scrumptious. You don't want to omit the buttermilk and substitute with milk and what not because acidic content is key to the fluffiness of these fritters - the buttermilk acts as a catalyst with the baking soda.

Chemistry rocks, peeps!

I tend to make these and variations of the same, on weeknights when I need a quick dinner fix and all I need is a simple salad to pair.

Once you've got the batter together, you'll need to fry these in batches on the pan. Best served hot, but warm works just as well. Just be sure to begin making these about 30 minutes ahead of dinner time.

Did I mention, sure to please big kids, little kids and kids not so much all the same!

Make Ahead tips: These fritters are best eaten immediately off the hot stove. They do fine in for lunch box meals the next day & though they don't look half as fluffy, taste just fine.